Roasted Red Pepper Gnocchi with Basil Pesto Drizzle
Looking for a dish that showcases the vibrant flavors of roasted red peppers and creamy ricotta? This gnocchi recipe is a symphony of taste that brings together tender gnocchi, luscious ricotta, and a fresh basil pesto drizzle that dances on your palate.
Ingredients
- 1 pound gnocchi (store-bought or homemade)
- 1 cup roasted red peppers, pureed
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- 1/2 cup basil pesto (store-bought or homemade)
- Olive oil for drizzling
- Fresh basil leaves for garnish
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface. Drain and set aside.
- Prepare the Filling: In a bowl, combine the pureed roasted red peppers, ricotta cheese, grated Parmesan, chopped basil, salt, and pepper. Mix until well combined.
- Stuff the Gnocchi: If using homemade gnocchi, roll out small pieces and fill each with a teaspoon of the roasted red pepper and ricotta mixture. If using store-bought gnocchi, simply toss them with the filling mixture in a pan.
- Drizzle with Pesto: Arrange the gnocchi on a serving plate. Drizzle generously with basil pesto and a touch of olive oil.
- Garnish and Serve: Finish with fresh basil leaves on top. Serve warm and enjoy the explosion of flavors!
Cook’s tips
- If using store-bought gnocchi, toss them with the filling in a pan over low heat to warm through.
- Puree the roasted red peppers until completely smooth for a creamy sauce.
- Use fresh basil for the best flavor; dried basil won't give the same brightness.
- Gently fold the gnocchi with the filling to avoid breaking them.
- For extra richness, add a splash of cream to the filling.
Substitutions
- Use gluten-free gnocchi for a gluten-free version.
- Substitute ricotta with cottage cheese or mascarpone for a different texture.
- Use jarred roasted red peppers if you don't have time to roast your own.
- Try kale pesto or sun-dried tomato pesto instead of basil pesto.
- Add some sautéed spinach or mushrooms for extra vegetables.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to keep the gnocchi from drying out.
Frequently asked questions
Can I make this ahead of time?
Yes, you can prepare the filling and cook the gnocchi in advance, but it's best to assemble and drizzle with pesto just before serving to keep the gnocchi from getting soggy.
Can I use frozen gnocchi?
Absolutely! Frozen gnocchi works well; just cook according to package instructions.
What if I don't have basil pesto?
You can make a quick pesto by blending fresh basil, pine nuts, garlic, Parmesan, and olive oil, or use a store-bought pesto.
How do I make this vegan?
Substitute ricotta with a vegan ricotta (like tofu-based), use vegan Parmesan, and ensure the gnocchi are vegan (some contain eggs). Use a vegan pesto.
